December 18, 2017

Gingerbread Blondies with White Chocolate

Disclosure: I am participating in the 2017 Cookie Campaign with Rodelle as part of their Brand Ambassador program. All opinions are my own.

This post was originally published here on December 21, 2013. I’ve since updated the photographs and text. I hope these blondies become part of your Holiday baking routine for many years to come!

I’m coming at you just one week away from Christmas with the most perfect dessert that you need to add to your baking list: Gingerbread Blondies with White Chocolate.

I have been making these squares for years. And I get requests for them all the time from my family and friends. They are thick and chewy (toothsome, you might say). And perfectly spiced.

Oh and hello, they are super easy. No rolling, cutting or elaborate pipping skills are required. Because let’s be honest, as much as I love a fancy decorated cookie, sometimes you just don’t have the time for that shit. And all you can manage to do is pour batter into a pan, bake it and slice it into squares. Done and done.

Also, these babies stay fresh and moist for a whole week, which makes them a great baked good for cookie swaps, Holiday parties and gift giving. Sadly, I find the shelf life of most homemade cookies to be 2-3 days maximum. This year, don’t get caught leaving stale treats out for Santa. Make these Gingerbread Blondies with White Chocolate instead!

The white chocolate here is clutch, so don’t skip it. I find it’s sweetness pairs really well with all the warm, traditional gingerbread spices. There are chunks of white chocolate in the blondies themselves. And then extra drizzled on top. And you guys, don’t be shy with the chocolate drizzle. It’s almost Christmas. Restraint is out the window at this point.

As you may or may not know, I’ve been a Brand Ambassador for Rodelle for a couple years now. Each December, Rodelle hosts a Holiday Cookie Campaign, which basically means all the Brand Ambassadors create cookie recipes with their favorite Rodelle products to share. Pretty sweet, if you ask me! So if you’re in need of some cookie inspiration, check out this link to see all the other recipes. And turn your ovens on and up! Santa will thank you!

Cheers,

Liz

Get the Recipe:

Gingerbread Blondies with White Chocolate

At a Glance:

Yield: Makes one 9 X 13-inch pan

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Print

Ingredients

For the Blondies:

• 2 3/4 cups all-purpose flour
• 1 1/4 tsp. baking soda
• 1 1/4 tsp. salt
• 1 1/4 tsp. Rodelle Organic Ceylon Ground Cinnamon
• 1 tsp. Rodelle Organic Ground Ginger
• 1/4 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 1 1/4 cups (20 tablespoons) unsalted butter, softened at room temperature
• 1 1/4 cups packed brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 eggs
• 1 egg yolk
• 1 1/4 tsp. Rodelle Pure Vanilla Extract
• 1/3 cup molasses
• 1 1/2 cups white chocolate, roughly chopped

For the White Chocolate Drizzle:

• 1/3 cup white chocolate, roughly chopped
• 1 tsp. vegetable or coconut oil

Instructions

1. Pre-heat your oven to 350 degrees. Coat a 9 X 13-inch baking pan with non-stick cooking spray. Then line the baking pan with parchment paper, leaving about an inch overhanging on the long ends. Spray the parchment paper with non-stick cooking spray and set aside.
2. In a medium bowl, combine the flour and the next six ingredients (through the nutmeg). Set aside.
3. In the bowl of your stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. Add the eggs and the egg yolk one at a time, beating after each addition and scraping down the sides of the bowl with a spatula as necessary. Add the vanilla extract and molasses and mix on medium speed until everything is well combined. Then slowly add in the dry ingredients, about one third at a time, beating on low speed until well combined. Stir in the white chocolate. The batter will be very thick.
4. Spoon the batter into your prepared baking pan and spread it out as best you can using a spatula coated with non-stick cooking spray. Then spray a second sheet of parchment paper with non-stick cooking spray, lay it over top of the batter and use your hands to press/spread it out, making the surface of batter even and smooth. Discard the second piece of parchment paper.
5. Transfer the baking pan to your pre-heated oven and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow the blondies to cool completely in their pan. Then once completely cooled, use the overhanging parchment paper to lift the blondies from their pan. Transfer to a cutting board and slice into rectangles or squares.
6. Melt the remaining white chocolate with the oil, either in your microwave or in a double boiler, stirring frequently until smooth. Then drizzle it over the tops of the blondies. Allow the chocolate to cool and harden before transferring the blondies to an air-tight container. They can be stored at room temperature for 6-7 days.

Notes

Recipe slightly adapted from Martha Stewart’s Cookies.

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